Last week I bought some oranges at the grocery store and to be honest, I didn't think they were all that great. In the spirit of not liking to waste food, Caleb came up with the marvelous idea to make orange chicken with them! This dish blew my mind way. In my opinion, it was even better than Panda Express orange chicken. Lately, I have been trying to track my calorie intake via MyFitnessPal just to see the differences in how healthy certain types of food I like to indulge in are. I had a panda bowl from Panda Express last week, and the calorie count/nutrient amounts from that meal were horrific. Makes me not want to crave Panda anymore. However, I think I might have found the fix to that problem with this homemade orange chicken! It was very easy and quick to make. The longest part of the process was letting the rice cook, which you will run in to with any dish that involves rice. So voila! I give you Caleb's homemade orange chicken recipe.
Ingredients:
1 lbs boneless chicken, sliced in to medium pieces
1/2 cup corn starch
2 Tbsp flour
1 egg
Salt/pepper (for taste)
1 Tbsp canola/vegetable oil
2 Tbsp minced ginger
2 Tbsp minced garlic
1/2 tsp crushed red pepper
1/2 cup rice wine vinegar
1 Tbsp sesame oil
Zest of 1 orange
1/4 cup sugar
3 Tbsp soy sauce
1/2 cup vegetable/chicken stock
1 cup white rice
Directions:
1. Cook rice.
2 Mix the dry ingredients in a bowl (corn starch and flour) and then beat in the egg.
3. Add the chicken to the bowl and coat thoroughly.
4. Fry the coated chicken in a wok with oil.
5. Once the chicken is cooked, remove it from the wok and clean your wok.
6. Heat oil, and sautee ginger, garlic, and crushed red peppers.
7. Add rice wine vinegar, sugar, sesame oil, soy sauce, and stock to the wok and let simmer.
8. In a separate bowl, mix 1 to 2 Tbsp of corn starch with water to make a paste.
9. Add to the sauce mixture in the wok while stirring until mixture is thick like honey.
10. Add orange zest and chicken in to the wok and let cook until nice and hot.
11. Serve with white rice.
1 lbs boneless chicken, sliced in to medium pieces
1/2 cup corn starch
2 Tbsp flour
1 egg
Salt/pepper (for taste)
1 Tbsp canola/vegetable oil
2 Tbsp minced ginger
2 Tbsp minced garlic
1/2 tsp crushed red pepper
1/2 cup rice wine vinegar
1 Tbsp sesame oil
Zest of 1 orange
1/4 cup sugar
3 Tbsp soy sauce
1/2 cup vegetable/chicken stock
1 cup white rice
Directions:
1. Cook rice.
2 Mix the dry ingredients in a bowl (corn starch and flour) and then beat in the egg.
3. Add the chicken to the bowl and coat thoroughly.
4. Fry the coated chicken in a wok with oil.
5. Once the chicken is cooked, remove it from the wok and clean your wok.
6. Heat oil, and sautee ginger, garlic, and crushed red peppers.
7. Add rice wine vinegar, sugar, sesame oil, soy sauce, and stock to the wok and let simmer.
8. In a separate bowl, mix 1 to 2 Tbsp of corn starch with water to make a paste.
9. Add to the sauce mixture in the wok while stirring until mixture is thick like honey.
10. Add orange zest and chicken in to the wok and let cook until nice and hot.
11. Serve with white rice.